Spinach, Tomato, and Corn Salad

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Spinach, Tomato, and Corn Salad

Ingredients

  • 2 ears of corn, husks and silk removed
  • 1 large tomato, diced
  • 1/2 cup diced English cucumber
  • 1/2 cup diced sweet onion
  • 2 Tbs. chopped fresh basil
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh dill
  • 1 tsp. chopped garlic
  • 1 tsp. ground cumin
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 5 oz. baby spinach leaves

Directions

  1. Hold 1 ear of corn upright, stem end down, in the center of a wide, shallow bowl. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut. Repeat with the second ear. You will have about 1 cup kernels.

  2. In a large salad bowl, combine the corn, tomato, cucumber and onion.

  3. Combine the basil, mint, parsley, dill and garlic on a cutting board and finely chop. Add to the vegetables.

  4. In a small, dry fry pan over medium-low heat, warm the cumin just until fragrant, about 20 seconds.

  5. Transfer to a small bowl.

  6. Add the olive oil, vinegar, salt and a grind of pepper and whisk until blended.

  7. Carefully rinse the spinach in 2 or 3 changes of water.

  8. Drain briefly in a colander and pat dry with a kitchen towel.

  9. Add the spinach and the dressing to the corn-tomato mixture.

  10. Toss to mix and coat with the dressing.

  11. Serve immediately.

Source

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons